Saturday, 1 August 2009

I present to you my offering for this month’s Sweet and Simple Bake! I was over the moon when Rosie presented us with my favourite carrot cake recipe. I have baked this amazing carrot cake many times and it never fails me. It is always a big hit with family and friends, attracting many positive comments and exclamations of delight! There are probably hundreds of recipes for carrot cake but personally a good carrot cake recipe is packed with carrots, spice, nuts, raisins and not forgetting the cream cheese frosting (my cream cheese frosting didn't come out as good as other times due to the humid weather). This recipe without doubt delivers all this; the cake is delectable and a carrot cake lover’s dream! Please pop over to Sweet and Simple Bakes to check out more yummy entries.

Carrot Cakewith Cream Cheese Frosting

Serves 12

Ingredients

180g (6½ oz) self-raising flour

½ tsp bicarbonate of soda

Pinch of salt

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

½ tsp mixed spice

2 eggs

150 ml (5 fl oz) vegetable or sunflower oil

200g (7 oz) soft light or dark brown sugar

300g (11 oz) grated carrots

100g (4 oz) sultanas

75g (3 oz) walnuts, chopped (optional)

Cream Cheese icing

75g (3 oz) cream cheese

75g (3 oz) softened butter

125g (4½ oz) icing sugar

½ tsp vanilla extract

For Decoration

Sprinkles or walnut halves – optional

You will need a 13cm x 23cm (5 in x 9 in) loaf tin, oil and line the loaf tin with greaseproof paper.

Preheat the oven to 150°C/300°F/Gas mark 2. Sift all the dry ingredients into a bowl and leave aside. Beat the eggs in a large bowl, now add the oil, brown sugar, grated carrot, sultanas and chopped walnuts. Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 1 – 1¼ hours or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.

To make The Cream Cheese Frosting:

Beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. Using a palette knife, spread the frosting evenly over the top of the cooled cake. Add the sprinkles or walnut halves if desired. Served cut into slices.

Looking at your picture close up it seems like you had the exact same result with the frosting as I did. I too made it on a warm day and as I'd never made cream cheese frosting before I had no idea the weather/temperature could mess with it like that.

Absolutely loved this month's bake - so impressed with myself for having made a carrot cake. I didn't find anyone who refused a slice either, even Fred and Lily liked it (although that was behind my back!)

Hi, I am a first timer to your website as was searching for the perfect carrot cake. Thank you Sooooo much for this recipe - this cake got me out of some pretty hot water with my boyfriend! Whoever says the way to a mans heart is through his stomach was spot on :) thanks again, ellie

About Me

Hello and Welcome to The Goddess's Kitchen!
My name is Maria and reside in Surrey, UK. I'm a full time domestic goddess (thanks to my hard working hubby), wife and mother (I love my work). I'm also a nannie to my beautiful grandson called Ollie, who I just love to bits! My other babies are my 2 beautiful but spoilt kitties, Madison and Coco. My passion is cooking and baking and my kitchen is my sanctuary. I love being able to share my love and joy of food with my family, friends and fellow foodie bloggers. I confess to having a "slight" amazon addiction and love to browse and buy beautiful cookbooks and own over 200 cookbooks, a collection which grows regularly!